Scotch Broth is a traditional dish served at Scotland’s St. Andrew’s Day, November 30th. But it’s also a wonderful and hearty winter soup that can keep you warm even on the coldest days. This is a quicker version of Scotch Broth, which traditionally cooks for hours.
For more recipe traditional to Scotland’s St. Andrew’s Day – click here.
St. Andrew’s Day Celebrations
St. Andrew is the Patron Saint of Scotland, celebrated annually at the Feast of St. Andrew, November 30. As one of the 12 disciples of Jesus, Andrew is believed to have died on a diagonally transversed cross which the Romans sometimes used for executions and which, therefore, came to be called St Andrews Cross. That flag is the official flag of Scotland.
To learn more facts about St. Andrew, visit Scotland.org.
To view a Scottish Party Guide for St. Andrews, visit this link.
1 lb ground lamb
1 tablespoon butter
2 medium onions, chopped
4 carrots, sliced 3/4-inch thick
1 turnip, 1-inch dice
1 large bunch organic kale, finely chopped
1 bay leaf
2 sprigs fresh rosemary
6 cups reduced-sodium beef broth
2 cups water
2 cups cooked pearl barley (cook in separate pan for 45 minutes)
1 tablespoon cider vinegar
Brown lamb in stockpot or Dutch Oven until browned. Remove with slotted spoon and remove all by 1 teaspoon of fat.
Add 1 tablespoon of butter and saute onions, carrots, turnip, and kale, add salt and pepper to taste, and continue to cook until onions are softened, 5-8 minutes. Add broth, water, cooked barley, bay leaf and rosemary. Simmer, covered until vegetables and barley are tender, about 10 minutes. Add reserved lamb and vinegar, gently simmer, uncovered, for about 5 minutes to allow flavors to blend. Discard bay leaf and serve.